Monday, November 15, 2010

A Good Old Recipe

(This is a wonderful recipe for home baked beans - but I never put that much salt in - maybe a teaspoonful - and I chopped the onion.  There is also a quick method of soaking beans which entails boiling them and then covering and letting them set for a certain amount of time.  You can check in a cookbook or on the internet.)
When we moved to the Kansas City area, we had a nice old couple for neighbors - Mil and Jun.  At the time, Ray and I were in our early forties and the Wilsons were in their early 70's.  They were fun people - Mil and I went together and had our ears pierced - she bought diamond studs and I wore the junky type I still wear.  They never had any children, but they had good friends with a daughter and they were like family with them.   Mil gave me this recipe for baked beans from scratch and also told me how to fix barbecued brisket that they used to have on Christmas Eve. This is one heckuva delicious meal and one that I have made many, many times in the past 35 to 40 years.  The family loves it.  I haven't  made it much lately as I just don't cook like I used to.  Sherry has carried on with the brisket part and it's always really well received.  Around here, it's hard to find a whole brisket or the flat end but in the KC area they were out in the meat case all the time so you have to ask the butcher ahead of time to save you one.  The way Mil told me to fix that was to put aluminum foil in a pan big enough to hold the brisket and have plenty foil to seal it but  not wrapped tightly around the meat.  I always sprinkled lots of good stuff over it - salt, pepper, dill weed, Worcestershire sauce, dry mustard, paprika, minced onions, barbecue spice, etc., whatever you have in your spice cabinet that might sound good.  Then you bake it slowly -250 for 8 hours (get the connection - the same as the beans!) and then drain the liquid off and there will be a lot of that since the brisket really shrinks.  Add your favorite barbecue sauce and bake some more - use your judgment, I don't have a specific amount of time but you would raise the oven temperature.  My daughter shreds the brisket after it is baked and puts it in a crockpot with the sauce and uses it for sandwiches.  I always just sliced it and served it that way.  Regardless, this is a good meal - comfort food!  (Click to enlarge)

1 comment:

  1. And NO molasses? This sounds much like my grandpa's recipe for bak-ed beans as he called them. Only I know he used molasses both at the front and back end of this process. And a teaspoon of cider vinegar. Do not ask me why, cuz I don't know. I just know they were excellent, and my favorite meal at their house.